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Samak Rice Recipe

An easy and quick recipe perfect to have on any day of the year, not just fasts.

Keyword Bhagar Recipe, Sama Rice Recipe
Prep Time 5 minutes
Cook Time 15 minutes

Ingredients

Ingredients

  • 1/2 Cup 100 g Samak Rice
  • 2 Potatoes (Medium Sized)
  • 100 g Cottage Cheese (Paneer)
  • 1 Piece Bayleaf (Tejpatta)
  • 1/4" Cinnamon Stick (Dalchini)
  • 2 or 3 Cloves (Laung)
  • 1 Black Cardamom (Badi Elaichi)
  • 1/2 Tsp Cumin Seeds (Jeera)
  • 1 Tbsp Clarified Butter (Ghee)
  • 1 Tsp Rock Salt (Saindha Namak)
  • 1 or 2 Green Chilli
  • 1/2 Tsp Ginger (grated or minced)
  • 1.25 Cups Water
  • 1/4 Cup Roasted and Crushed Peanuts
  • Few Roasted Almonds or Cashews (Optional)
  • Few Raisins (Optional)
  • 2 or 3 Tbsp Chopped Coriander Leaves
  • 1 Tbsp Carrot, Grated (Optional)

Instructions

  1. Clean Samak rice. Wash them and soak for 15 minutes. During this time do the following preparations.

  2. Peel Potatoes. Chop into small pieces. We chop it small to match with the small granules of rice. If cut big, they may look odd.

  3. Similarly, cut cottage cheese in small cubes.

  4. Put a pan on the flame. Heat Clarified Butter (ghee) in it.

  5. When reasonably hot, add bay leaf, cinnamon, cloves, black cardamom.

  6. Put chopped potatoes. Cook on medium flame till 90% cooked and slightly brown in colour.

  7. Add cumin seeds, green chilli and ginger.

  8. To this, add fried cottage cheese cubes. (See Note 1)

  9. Now reduce the flame, and keep the soaked rice in the colander for 20 to 30 seconds so that all water drains out.(See Note 2)

  10. Put the drained Samak rice in the pan.

  11. Saute on medium flame for about one minute, stirring continuously.

  12. Add water and salt. Keep the flame high.

  13. When the boil comes, reduce the flame and cover the pan.
  14. After about 4 to 5 minutes, your pulao will be ready. (See Note 3)
  15. It will be mushy like upma.
  16. Squeeze lemon juice.
  17. Keep it covered for 5 to 10 minutes.
  18. Add roasted and crushed peanuts, cashews, almonds, raisins and lot of chopped coriander.
  19. Serve with devotion, curd and chutney optional.

Recipe Notes

  1. You may use any cup for measuring rice but then use the same cup for measuring water too.
  2. You may saute paneer with potatoes or separately. I did it in the air fryer.
  3. It is better to put soaked rice in the colander to drain off the water. This is because the granules are so small that it is difficult to do with hands as we do for normal rice.
  4. If the pulao seems too dry, you may add 1 or 2 tablespoon water more. But not more than that.